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J'AIME Bangkok: Chic French Cuisine in an Elegant Topsy Turvy Setting



J’AIME by Jean-Michel Lorain at U Sathorn is destined to become a talking point among Bangkok’s gastronomes with its fresh and unique approach to eating out in a city that already has a gamut of first-class dining establishments to choose from.

Conceived and created by Three Michelin Star recipient Jean-Michel Lorain with the kitchen being run under the watchful and exacting eye of his skilled protégé Amerigo Sesti, J’AIME brings a new element to meals by combining the very best in both current and classic French cuisine with the comfortable and cosseting service of the shared Asian table, giving families and friends the chance to sample a number of the delightful dishes on offer.

The J’AIME experience is not simply limited to the wide range of enticing fare available.  The moment you walk in the door to be warmly greeted by Maître d’ and Jean-Michel’s daughter Marine Lorain the ambiance and exclusivity of J-AIME’s unique “upside down” interior design concept and intimate feel of the restaurant guarantees a dining experience like no other.


Inverted chandeliers house floor bound flower arrangements, the ceiling forms the centrepiece of the restaurant, and the floor sits right above it, on the ceiling.  The idea for the topsy turvy world was to illustrate the fact that the restaurant sits on the other side of the world from Jean-Michel's European homeland.

J’AIME is the first restaurant of its kind in the world and Jean-Michel’s first foray into Asia, creating a signature experience to be remembered.

The restaurant is open for lunch from 11:30 am – 03:00 pm and dinner from 06:00 pm – 11:00 pm.

For reservations please contact by telephone +662 119 4899 or email to















Jean-Michel Lorain has received numerous accolades throughout his career in recognition of his unrivalled expertise in the art of preparing fine cuisine.


In 1993, the prestigious Gault et Millau restaurant guide proclaimed him Chef of the Year, awarding his cuisine the highest mark of 19.5. In the interests of putting the spotlight away from himself and onto his team and their peerless dedication, Jean-Michel does not place himself at centre stage, even willingly admitting to a certain distrust of awards and the many pitfalls of being in the media. Rather hard work and respect will always be the basis and overwhelming “trademark” of a Lorain kitchen.

Literally raised around fine cuisine, his love of gastronomy was inherited in the shadow of his grandmother and parents Michel and Jacqueline Lorain, as he admiringly watched their every move in the kitchen, captivated by the intoxicating aromas and exquisite ingredients. This deep-seated love has been passed down from one generation to another and gastronomic cuisine quickly became a family specialty.

Many long years of hard work went into achieving and sustaining the prestigious image of the Côte Saint Jacques, Jean-Michel’s exclusive hotel-cum-restaurant in picturesque Burgundy; a labor of love and an eye for perfection on the part of the Lorain family can be seen in the slightest details, from the kitchens to the rooms, from the service to the quality of the welcome and the superlative facilities offered to the customer.

The name and destiny of the Lorain family is now a permanent feature in the world of gastronomic cuisine throughout Burgundy and France. It is in this very region that their story began, with Jean-Michel’s beloved grandmother. Some sixty years ago Marie Lorain opened a cozy family bed and breakfast catering to a small clientele. Who could have then foreseen the banner of French gastronomy that the Lorain clan would proudly bear a few decades later and that the simple inn belonging to Marie Lorain would later become one of the most admired establishments in the Relais et Châteaux line in France.

In 1971, a first coveted star in the Michelin Guide rewarded Michel Lorain's enduring efforts in the kitchen and at the reins of the Côte Saint Jacques, with his wife Jacqueline then establishing her own standing as a renowned wine steward. In 1976, a second star was awarded and the following year it was Gault et Millau's turn to bestow an honor on Michel Lorain with its three red chef's hats.

Jean-Michel himself then honed his culinary skills through apprenticeships with the great masters, including Troisgros, Girardet and at the celebrated Taillevent restaurant. When he returned to his father's side at the Côte Saint Jacques in 1983, he was ready to take an active part in developing the family business and in gaining international acclaim for the Lorain family's prowess and its incomparable cuisine, extending far beyond the horizons of Burgundy.

The twin team of Michel and Jean-Michel Lorain worked like a charm; in 1986 they were awarded a third Michelin star and they joined a very exclusive club of being one of the few restaurants worldwide with three stars, an achievement held to this day. After this the family business went from strength to strength attaining exceptional heights and its reputation to this very day is almost without equal.

In 2001 Jean-Michel took over the reins of the house alone, and nowadays is delighted that his daughter Marine has decided to become an integral part of the Lorain empire with an enthusiasm for the culinary arts almost matching his own. Such is Jean-Michel’s implicit trust and confidence in her innate abilities that she is currently maître d’hôtel at J’AIME by Jean-Michel Lorain, his first foray into Asia at the luxury U Sathorn hotel in Bangkok, Thailand.